Name: Chopped Autumn Salad with Apple Cider Dressing (Quick & Fresh Fall Recipe)
Prep time: 15 min
Total time: 15 min
Ingredients: 6-8 cups chopped romaine lettuce (crisp and sturdy — perfect base); 1 red apple, diced (Fuji or Gala for sweetness); 1 ripe pear, diced (Anjou or Bartlett work beautifully); 3-4 strips bacon, cooked until almost crisp, crumbled; ½ red onion, finely chopped; ⅓ cup dried cranberries; ⅓ cup crumbled feta cheese; ⅔ cup pecans (or walnuts); ⅓ cup brown sugar; ¼ tsp cinnamon; ⅓ cup apple juice (balances acidity); ⅓ cup apple cider vinegar; ⅓ cup olive oil; 2 tbsp honey; ¼ tsp black pepper, freshly cracked

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A crisp, colorful, and cozy fall favorite, this Chopped Autumn Salad with Apple Cider Dressing blends the best seasonal flavors into one irresistible bowl. Sweet apples and pears, salty bacon and feta, and crunchy cinnamon-candied pecans meet a tangy apple cider dressing that ties it all together. Perfect for Thanksgiving, fall dinners, or when you’re just craving something fresh and comforting.

Why You’ll Love This Fall Salad

Flavor explosion: Crisp apples, juicy pears, smoky bacon, and tangy feta — all balanced by a sweet-tart dressing.
Quick to prepare: 15 minutes from fridge to table.
Make-ahead friendly: Keep the dressing separate and toss just before serving.
Customizable: Swap fruits, nuts, or cheese to suit your mood (or what’s in your kitchen).

Ingredients

For the Salad

6–8 cups chopped romaine lettuce (crisp and sturdy — perfect base)
1 red apple, diced (Fuji or Gala for sweetness)
1 ripe pear, diced (Anjou or Bartlett work beautifully)
3–4 strips bacon, cooked until almost crisp, crumbled
½ red onion, finely chopped
⅓ cup dried cranberries
⅓ cup crumbled feta cheese

For the Candied Nuts

⅔ cup pecans (or walnuts)
⅓ cup brown sugar
¼ teaspoon cinnamon

For the Apple Cider Dressing

⅓ cup apple juice (balances acidity)
⅓ cup apple cider vinegar
⅓ cup olive oil
2 tablespoons honey
¼ teaspoon black pepper, freshly cracked

Instructions

Make the Dressing
In a mason jar, combine apple juice, cider vinegar, olive oil, honey, and pepper. Cover and shake vigorously until the dressing emulsifies. Set aside at room temperature.
Prepare the Salad Base
In a large serving bowl, toss together lettuce, apples, pears, bacon, onion, cranberries, and feta.
Candy the Nuts
- Heat a medium skillet over medium heat.
- Add pecans and toast for 1–2 minutes, stirring often.
- Sprinkle in brown sugar and cinnamon; stir continuously until sugar melts and coats the nuts.
- Spread nuts on a parchment or glass plate to cool. Once hardened, roughly chop and add to the salad.
Dress & Serve
Pour the apple cider dressing over the salad just before serving. Toss gently to coat every leaf and bite evenly.

(For best flavor: Serve immediately while nuts are still slightly warm.)

Tips & Tricks for the Perfect Autumn Salad

Don’t overdress it. A light coating lets the fruit shine — add more only if needed.
Slice last-minute. Apples and pears brown quickly; drizzle a few drops of lemon juice if prepping ahead.
Crispier bacon = better contrast. Slight crunch enhances the creamy and sweet textures.
Want it lighter? Use turkey bacon or skip it altogether.

Substitutions & Variations

Vegan Version: Omit bacon and cheese. Add roasted chickpeas or avocado slices for protein and creaminess.
Nut-Free: Replace pecans with roasted pumpkin seeds (pepitas) or sunflower seeds.
Cheese Swap: Goat cheese or blue cheese bring extra tang; try parmesan for a milder twist.
Fruit Swap: No pears? Double the apples — one red and one green for visual contrast.
Add-Ins: Pomegranate arils, roasted butternut squash cubes, or mandarin orange segments add depth and color.

Make-Ahead & Storage

To make ahead: Prepare salad components and dressing separately. Store the dressing in a jar in the fridge and toss the salad just before serving.
Storage: Once dressed, the salad keeps up to 1 day in the fridge. Undressed components can last up to 3 days separately.
Candied nuts: Store at room temperature in an airtight container for up to a week.

Frequently Asked Questions

Can I use fresh apple cider instead of apple juice?

Yes! Fresh apple cider works beautifully — it gives the dressing a deeper, spiced sweetness. Just taste and balance with a bit more vinegar if it’s too sweet.

What’s the best apple variety for this salad?

Crisp, mildly sweet apples like Fuji, Gala, or Honeycrisp are ideal. Avoid mealy varieties like Red Delicious.

How can I make the dressing creamier?

Add a teaspoon of Dijon mustard or a tablespoon of Greek yogurt before shaking — it emulsifies and thickens naturally.

Nutrition (Per Serving)

Nutrient	Amount
Calories	272 kcal
Carbohydrates	24 g
Protein	3 g
Fat	19 g
Saturated Fat	3 g
Cholesterol	9 mg
Sodium	115 mg
Sugar	21 g
Fiber	2 g

(Nutrition info is approximate and based on standard ingredient data.)

There’s something magical about this Chopped Autumn Salad with Apple Cider Dressing, it captures fall in a single bite. The crisp fruit, the salty-sweet crunch, the tangy dressing that somehow makes everything sing. Whether it’s a quick weekday meal or a Thanksgiving side, this salad always disappears first.

If you make it, tag your photo and let me know how it turned out, I genuinely love seeing how you bring these fall flavors to life in your kitchen.